You may also like
Categories:
red fish flour butter green onions onions celery green bell pepper allspice water parsley tomatoes salt red pepper bay leaves rosemary sherry lemon slice
Viewed: 34 - Published at: 4 years agoIngredients
- 2 -2 12 lbs red fish fillets, cut into chunks
- 14 cup flour
- 12 lb butter
- 2 teaspoons chopped green onions
- 2 large onions, finely chopped
- 12 cup chopped celery
- 1 large green bell pepper, chopped
- 12 teaspoon allspice
- 1 12 quarts water
- 1 tablespoon minced parsley
- 1 (28 ounce) can stewed tomatoes
- salt
- red pepper
- 2 bay leaves
- 1 teaspoon dried rosemary
- 14 cup dry sherry
- lemon slice
Method
- In a large pot, melt butter over medium-high heat.
- Add in flour and stir until blended.
- Add in the onions and saute, stirring constantly, until light brown.
- Add in the remaining ingredients except the fish.
- Cook for about 20 minutes.
- If a thicker consistency is wanted, thicken with cornstarch.
- Add fish to the pot and cook slowly, stirring gently.
- Cook for about 20 minutes or until fish flakes easiliy.
- Just before ready to serve, add sherry and lemon slices.
- Serve with rice.
